Croquettes of Salmon With Lemon Chive Sauce

1 pound salmon fillet, poached or leftover salmon
3 tablespoons butter
1/3 cup flour
1 cup milk
salt and ground pepper
2 egg yolks

Breading:
3/4 cup flour
2 eggs
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon ground white pepper
2 cups fresh breadcrumbs
oil for deep frying

Sauce:
6 ounces unsalted butter
1 tablespoon lemon juice
3 tablespoons chopped chives
salt and pepper
for garnish: parsley sprigs

Use freshly poached salmon fillet or leftovers.
Sauce: Melt the butter in a medium heavy-bottomed saucepan over low heat.
Add the flour and whisk for about 3 minutes. Whisk in the milk and bring
to a boil, while whisking constantly. Season with salt and pepper to
taste. Mix the egg yolks with a little of the hot sauce and return to the
pan. Heat the sauce for two more minutes.
Flake the boneless and skinless salmon and blend into the sauce. Transfer
the mixture to a dish, cover with plastic wrap, and refrigerate until
cold.
Using a large tablespoon, shape the salmon mixture into pear shape
croquettes. Dredge in flour, dip in the beaten egg and water, then roll in
the bread crumbs seasoned with salt and pepper.
To prepare the sauce:
Melt the butter in a saucepan over low heat. Skim the foam from the
surface. Remove from the heat and let stand until the milk solids settle
to the bottom. Pour the clear butter into a container discarding the
solids in the bottom.
Whisk the lemon juice into the clarified butter. Add the chives and season
with salt and pepper. Keep the sauce warm. Deep fry the croquettes in hot
oil for 3 minutes or until golden brown. Drain on paper towels.
Insert a small piece of parsley in he top of each croquette to represent
the stem of a pear. Arrange two croquettes on each plate. Decorate with a
sprig of fresh parsley. Serve the sauce separately. Serves 6.

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